If you saw last week’s post, you’ll know that part two was coming and here it is! At the first of the year I spent a day with Eva in her kitchen where we laughed and chatted the day away with donuts, pomegranate glaze, sugar and camera in hand.
I really enjoyed being the primary photographer while she was developing and making the recipe as it allowed me to get so many wonderful shots. It was wonderfully refreshing to stand behind the lens, looking to capture the art of another chef in her kitchen.
No complaints either on how photograph-able her space is! Her kitchen was just recently remodeled, and to perfection might I add. I am sure you would agree that pretty much every food blogger’s dream would be to have a kitchen where you can take a photo of a wall and it’s print worthy and honestly, that’s exactly the way hers is!
This week I am starting a series where I will be offering you some insider tips on how to develop your skills in the world of food photography. When I first started my blog I was clueless as to how to take a photo of a plate of food. I thought things like so do you just set it down on a table with a fork and pull out your iphone? I thought yes, and still have some of those photos around where I did exactly that, to remind me of how far I’ve come. In only a short few months I’ve seen myself grow in ways I thought would take months and years even.
A lot of dedication, time, frustration and hard work went into growing my craft as a food blogger and I am excited to start sharing some tips along the way for your benefit! I’ll come at this with a simple approach, inviting you along as I continue to learn and grow in developing my skills in food photography, styling, and beyond.
Whether you’re a food blogger or a home cook, I think you’ll find these articles interesting as many people have no clue what goes into not only developing a recipe from scratch but in styling a set and capturing the end result that you see here in my posts.
I’d love to hear your thoughts along the way and I’m happy to help answer questions and be apart of your process as much as possible. Say hi below or on the contact page and I’ll get back to you as soon as possible!
You can check out the first article in this series here!
Photo by Eva Kosmas Flores
BUTTERMILK ROSEMARY DONUT HOLES WITH HONEY & SEA SALT & CINNAMON SUGAR
Recipe from Adventures In Cooking
1 1/3 cups granulated sugar
3/4 cup sour cream
1 cup buttermilk
1/2 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon dried rosemary
5 cups flour
Canola oil, for frying
¼ cup honey
1 tablespoon water
1 tablespoon sea salt, for garnish
CINNAMON SUGAR COATING
1 cup powdered sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
To prepare the donuts, beat the eggs and sugar together until smooth. Mix in the sour cream, buttermilk, and vanilla extract. Add all the remaining ingredients except the flour, mixing until completely combined. Add the flour about 1 cup at a time, mixing until it is just incorporated into the dough. Set aside and cover for 1 hour to proof.
Roll the dough out until it is about ½ inch thick. Cut the donut shapes out of the dough using a donut cutter. Separate the donut and donut hole shapes. Heat a deep fryer with canola oil to 350 degrees Fahrenheit. The oil should be at least 3 inches deep in the pan, but should be at least 5 inches away from the top of the pan. Fry donuts until golden brown and puffy on each side, about 3-4 minutes. Remove and set aside on a plate lined with paper towels to absorb any excess oil. Repeat with the donut holes.
For the honey glaze, pour the honey and water into a heat-proof bowl and warm in the microwave on high for about 30 seconds. The mixture should appear watery and less syrupy in texture.
For the cinnamon sugar coating, mix all ingredients together until combined in small bowl.
Take half of the donut holes and dip them in the warm honey, placing them back on the rack glazed-side up. Sprinkle each with a pinch of sea salt.
Roll the remaining half of the donut holes in the cinnamon and sugar mixture until coated.
Serve all donuts immediately if possible and eat within 1-2 days.[/recipe-box]